The 150mm petty occupies a unique position in the kitchen - too long for purely in-hand work, too short to replace a full gyuto, and exactly right for everything in between. Parting out chicken, filleting whole fish, trimming fat, mincing shallots, breaking down smaller proteins - the 150mm format handles all of it with a nimbleness that a longer blade cannot match. Yoshimi Kato forges the Yuki line at Takefu Village in Echizen with a Shirogami #2 (White #2) carbon steel core, stainless cladding, and the characteristic nashiji (pear skin) finish that gives the line its identity. Yuki means snow, and the fine sandblasted texture across the cladding earns that name on every knife in the series.
At 150mm blade length and 30mm height the profile resembles a scaled-down gyuto rather than a short stubby petty - the shape gives you the full blade to work with and suits a range of cutting techniques that pure paring knives cannot accommodate. White #2 at this grind takes a very fine edge and sharpens quickly on quality water stones. The stainless cladding protects the flanks and makes day-to-day maintenance practical. At 2.2 oz it is extremely light in hand. Red dyed pakka ferrule against oval magnolia wood handle - the most distinctive visual detail in the Yuki lineup.
What Customers Are Saying: Nine reviewers averaging 4.5 stars. The recurring theme is a knife that fills a genuine gap in the kitchen rather than duplicating what other knives already do. One reviewer describes breaking down a whole coho salmon and filleting through the skin with ease - a task he previously struggled with using a German knife. Another calls it a laser beam and praises the gyuto-like profile for allowing full use of the blade. The knife is used constantly by multiple reviewers across a wide range of daily kitchen tasks including poultry butchery, fish filleting, and prep work. One reviewer notes the handle benefits from sanding and sealing with mineral oil - a worthwhile five-minute upgrade.
Care Instructions: White #2 is a reactive carbon steel. The stainless cladding protects the flanks but the carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. The magnolia handle benefits from light sanding with 320-400 grit and several coats of food-safe mineral oil. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
At 150mm blade length and 30mm height the profile resembles a scaled-down gyuto rather than a short stubby petty - the shape gives you the full blade to work with and suits a range of cutting techniques that pure paring knives cannot accommodate. White #2 at this grind takes a very fine edge and sharpens quickly on quality water stones. The stainless cladding protects the flanks and makes day-to-day maintenance practical. At 2.2 oz it is extremely light in hand. Red dyed pakka ferrule against oval magnolia wood handle - the most distinctive visual detail in the Yuki lineup.
What Customers Are Saying: Nine reviewers averaging 4.5 stars. The recurring theme is a knife that fills a genuine gap in the kitchen rather than duplicating what other knives already do. One reviewer describes breaking down a whole coho salmon and filleting through the skin with ease - a task he previously struggled with using a German knife. Another calls it a laser beam and praises the gyuto-like profile for allowing full use of the blade. The knife is used constantly by multiple reviewers across a wide range of daily kitchen tasks including poultry butchery, fish filleting, and prep work. One reviewer notes the handle benefits from sanding and sealing with mineral oil - a worthwhile five-minute upgrade.
Care Instructions: White #2 is a reactive carbon steel. The stainless cladding protects the flanks but the carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. The magnolia handle benefits from light sanding with 320-400 grit and several coats of food-safe mineral oil. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
- Brand: Masakage
- Blacksmith: Yoshimi Kato
- Line: Yuki
- Location: Takefu Village, Echizen, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: White #2 (Shirogami #2) Carbon Steel
- Cladding: Stainless
- Finish: Nashiji (Pear Skin)
- Edge Grind: Even
- Handle: Oval Magnolia
- Ferrule: Red Dyed Pakka Wood
- Weight: 2.2 oz (62g)
- Blade Length: 150mm
- Total Length: 278mm
- Spine Thickness at Heel: 2.5mm
- Blade Height: 30mm
Reviews
9 review(s) WRITE A REVIEW (Reviews are subject to approval)
Laser beamPosted By: Angelo Nicoletti - verified customer
21 people found this review helpful
Great knife, this blade is super light as u would expect from a masakagi, the finish is subtle and very elegant especially against the crimson paca wood bolster. Some people might have a problem with the handle being a bit ruff but personally I think it matches its aesthetic perfectly, as well it feels great in the hand and allows for an almost non existent grip. The shape of the blade resembles a mini gyuto so it allows you to use the full blade which really sets this ahead of many Pettys and utility blades. This is a laser beam, really enjoying this tool!
21 people found this review helpful
Great knife, this blade is super light as u would expect from a masakagi, the finish is subtle and very elegant especially against the crimson paca wood bolster. Some people might have a problem with the handle being a bit ruff but personally I think it matches its aesthetic perfectly, as well it feels great in the hand and allows for an almost non existent grip. The shape of the blade resembles a mini gyuto so it allows you to use the full blade which really sets this ahead of many Pettys and utility blades. This is a laser beam, really enjoying this tool!
Masakage yuki Masakage yuki Excellent short gyuto or long utilityPosted By: Christopher Willett - verified customer
16 people found this review helpful
I've been using the 150mm Yuki petty for about three months now and find that it fills a great nitch in my home kitchen. I cook a lot (feeding 5 people) and the Yuki performs a lot of not so glamorous jobs. Parting out chicken, filleting whole fish, trimming fat off of roasts, and so on. The knife is nimble and easy to use, although the relatively short height is both a blessing (nimbleness) and a curse (pinch grip has to be high). The length is really too long to make it ideal for in hand work, although with care you can peel fruit and other do other delicate work.The nashiji finish looks nice, though slightly understated, and the cladding line is striking: The knife is a looker. Fit and finish is to a good standard, although I did sand the handle with fine sand paper and seal it with several coats of mineral oil. The texture on the handle makes it easy to grip even when my hands are wet with chicken goop. The edge out of the box was solid, but after a full progression (Cerax 1k->Rika 5k->Kitayama 8k->strop) the edge is excellent. I recently broke down a whole coho salmon and the knife blew through the skin like it wasn't there: Filleting was much easier than the last time when I used a German knife to do the same thing. Edge retention is fine. I touch up the knife on the weekend with the 8k and the strop.I'm very happy with the 150mm Yuki and would recommend it highly to anyone looking for a general utility knife. A shorter blade would be better for in hand work, but then the other tasks wouldn't go as smoothly. Well worth the money!
16 people found this review helpful
I've been using the 150mm Yuki petty for about three months now and find that it fills a great nitch in my home kitchen. I cook a lot (feeding 5 people) and the Yuki performs a lot of not so glamorous jobs. Parting out chicken, filleting whole fish, trimming fat off of roasts, and so on. The knife is nimble and easy to use, although the relatively short height is both a blessing (nimbleness) and a curse (pinch grip has to be high). The length is really too long to make it ideal for in hand work, although with care you can peel fruit and other do other delicate work.The nashiji finish looks nice, though slightly understated, and the cladding line is striking: The knife is a looker. Fit and finish is to a good standard, although I did sand the handle with fine sand paper and seal it with several coats of mineral oil. The texture on the handle makes it easy to grip even when my hands are wet with chicken goop. The edge out of the box was solid, but after a full progression (Cerax 1k->Rika 5k->Kitayama 8k->strop) the edge is excellent. I recently broke down a whole coho salmon and the knife blew through the skin like it wasn't there: Filleting was much easier than the last time when I used a German knife to do the same thing. Edge retention is fine. I touch up the knife on the weekend with the 8k and the strop.I'm very happy with the 150mm Yuki and would recommend it highly to anyone looking for a general utility knife. A shorter blade would be better for in hand work, but then the other tasks wouldn't go as smoothly. Well worth the money!
Excellent short gyuto or long utilityPosted By: Christopher Willett - verified customer
15 people found this review helpful
I've been using the 150mm Yuki petty for about three months now and find that it fills a great nitch in my home kitchen. I cook a lot (feeding 5 people) and the Yuki performs a lot of not so glamorous jobs. Parting out chicken, filleting whole fish, trimming fat off of roasts, and so on. The knife is nimble and easy to use, although the relatively short height is both a blessing (nimbleness) and a curse (pinch grip has to be high). The length is really too long to make it ideal for in hand work, although with care you can peel fruit and other do other delicate work.The nashiji finish looks nice, though slightly understated, and the cladding line is striking: The knife is a looker. Fit and finish is to a good standard, although I did sand the handle with fine sand paper and seal it with several coats of mineral oil. The texture on the handle makes it easy to grip even when my hands are wet with chicken goop. The edge out of the box was solid, but after a full progression (Cerax 1k->Rika 5k->Kitayama 8k->strop) the edge is excellent. I recently broke down a whole coho salmon and the knife blew through the skin like it wasn't there: Filleting was much easier than the last time when I used a German knife to do the same thing. Edge retention is fine. I touch up the knife on the weekend with the 8k and the strop.I'm very happy with the 150mm Yuki and would recommend it highly to anyone looking for a general utility knife. A shorter blade would be better for in hand work, but then the other tasks wouldn't go as smoothly. Well worth the money!
15 people found this review helpful
I've been using the 150mm Yuki petty for about three months now and find that it fills a great nitch in my home kitchen. I cook a lot (feeding 5 people) and the Yuki performs a lot of not so glamorous jobs. Parting out chicken, filleting whole fish, trimming fat off of roasts, and so on. The knife is nimble and easy to use, although the relatively short height is both a blessing (nimbleness) and a curse (pinch grip has to be high). The length is really too long to make it ideal for in hand work, although with care you can peel fruit and other do other delicate work.The nashiji finish looks nice, though slightly understated, and the cladding line is striking: The knife is a looker. Fit and finish is to a good standard, although I did sand the handle with fine sand paper and seal it with several coats of mineral oil. The texture on the handle makes it easy to grip even when my hands are wet with chicken goop. The edge out of the box was solid, but after a full progression (Cerax 1k->Rika 5k->Kitayama 8k->strop) the edge is excellent. I recently broke down a whole coho salmon and the knife blew through the skin like it wasn't there: Filleting was much easier than the last time when I used a German knife to do the same thing. Edge retention is fine. I touch up the knife on the weekend with the 8k and the strop.I'm very happy with the 150mm Yuki and would recommend it highly to anyone looking for a general utility knife. A shorter blade would be better for in hand work, but then the other tasks wouldn't go as smoothly. Well worth the money!
Masamoto Yuki pettyPosted By: kristian holmstrm - verified customer
16 people found this review helpful
Great knife - out of the box it's not as sharp as you'd hope, couldn't even manage a cherry tomato. But after at little time on the stone, it's fantastic. The handle is VERY reactive, and after one or two washes, the wood seems very "rough" and dry. Oil has't done the work yet - so looking for some protection for the wood. But all in all; a very very good knife.
16 people found this review helpful
Great knife - out of the box it's not as sharp as you'd hope, couldn't even manage a cherry tomato. But after at little time on the stone, it's fantastic. The handle is VERY reactive, and after one or two washes, the wood seems very "rough" and dry. Oil has't done the work yet - so looking for some protection for the wood. But all in all; a very very good knife.
Masamoto Yuki pettyPosted By: kristian holmstrm - verified customer
19 people found this review helpful
Great knife - out of the box it's not as sharp as you'd hope, couldn't even manage a cherry tomato. But after at little time on the stone, it's fantastic. The handle is VERY reactive, and after one or two washes, the wood seems very "rough" and dry. Oil has't done the work yet - so looking for some protection for the wood. But all in all; a very very good knife.
19 people found this review helpful
Great knife - out of the box it's not as sharp as you'd hope, couldn't even manage a cherry tomato. But after at little time on the stone, it's fantastic. The handle is VERY reactive, and after one or two washes, the wood seems very "rough" and dry. Oil has't done the work yet - so looking for some protection for the wood. But all in all; a very very good knife.
Yuki Petty
